Skip to main content
Tex-Mex Chicken Parmigiana & Potato Wedges
Tex-Mex Chicken Parmigiana & Potato Wedges

Tex-Mex Chicken Parmigiana & Potato Wedges

with Cucumber Garden Salad

Craving a twist on a classic? Our chicken parmigiana brings bold flavours with a Tex-Mex kick, paired with crispy potato wedges and a cool cucumber garden salad. It’s the ultimate fusion feast that’s as fun as it is delicious!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Calorie Smart
Allergens:
Wheat
Gluten
Milk
Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1

Tomato

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Tex-Mex Spice Blend

320 g

Chicken Breast

1

Cucumber

1 packet

Passata

1 packet

Mixed Salad Leaves

2 packet

Potato

1

Lemon

2

Garlic

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

sugar

2 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

1 piece

egg

(Contains: Eggs; )

Nutrition Values

Calories702 kcal
Energy (kJ)2940 kJ
Fat26.3 g
of which saturates11.8 g
Carbohydrate57.8 g
of which sugars14.6 g
Dietary Fibre7.9 g
Protein55.1 g
Sodium919 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Paper

Cooking Steps

Bake the wedges
1

• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 25-30 minutes. 

Make the sauce
2

• Finely chop garlic.
• In a large frying pan, heat the butter and a 
drizzle of olive oil over medium-high heat.
• SPICY! The spice blend is mild, but use less if 
you're sensitive to heat. Add garlic and Tex-Mex 
spice blend and cook until fragrant, 1 minute.
• Add passata, the sugar and a splash of water, 
then simmer until slightly reduced, 2-3 minutes. Transfer to a medium bowl.

Crumb the chicken
3

• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with 
a meat mallet or rolling pin until it is an even 
thickness, about 1cm-thick.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, place panko 
breadcrumbs.
• Coat chicken in the flour mixture, followed by 
the egg and finally into the breadcrumbs. Set 
aside on a plate. 

Little cooks: Help crumb the chicken!

Cook the chicken
4

• Wipe out the frying pan, then return to 
medium-high heat with enough olive oil to cover the base of the pan.
• Cook crumbed chicken in batches until golden, 2-4 minutes each side. Transfer to a second 
lined oven tray.
• Top chicken with tomato sauce and shredded 
Cheddar cheese. Bake until cheese is melted 
and chicken is cooked through, 6-8 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

Make the salad
5

• Roughly chop tomato. Thinly slice cucumber
into half-moons. Slice lemon into wedges.
• In a medium bowl, combine tomato, cucumber, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.

Little cooks: Take the lead by combining the 
ingredients for the salad! 

Finish & serve
6

• Slice chicken (if preferred).
• Divide Tex-Mex chicken parmigiana, potato 
wedges and cucumber garden salad between plates.
• Serve with any remaining lemon wedges. Enjoy!